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Butter is my favorite fat. I’ve tasted duck fat, extra virgin olive oil, coconut oil, organic red palm oil, and assorted others. (Sadly, I have yet to get my hands on lard.) I’m cool with ghee as a stable cooking fat, but something about the tasty milk solids just makes butter more satisfying to me. Butter (I go for butter from pastured cows and sometimes the cultured butter) is just so…delicious. I love how it froths in the frying pan before settling down so you can scramble an egg. Was ever a fat made so perfect for frying eggs?

Butter is my favorite fat. I’ve tasted duck fat, extra virgin olive oil (I love the powerfully flavored varieties as a finishing touch on salad), coconut oil, organic red palm oil, and assorted others. (Sadly, I have yet to get my hands on lard.) But butter (I go for butter from pastured cows and sometimes the cultured butter) is just so…delicious. I also have a deep fondness for butterfat-rich heavy cream. I’m cool with ghee as a stable cooking fat, but something about the tasty milk solids just makes butter more satisfying to me. I love how it froths in the frying pan before settling down so you can scramble an egg. Was ever a fat made so perfect for frying eggs?

That said, I think tonight I might try my hand at homemade mayonnaise again. Just because I filed so spectacularly last time doesn’t mean this time can’t be a winner. I’m going to poke a hole in the bottom of a Poland Spring bottle for drizzling purposes and bring the egg yolk to room temperature before I start; maybe that will help.